Apple and Cinnamon is one flavor combo, that I can never get over. I keep curating recipes to include these two.
Quinoa Apple bake is a a protein rich power packed aromatic breakfast. It's naturally vegan and gluten free. You can make it ahead and use it over the week. Will stay good in the fridge for 4 days.
Just pop your serving portion in the microwave and voila you are good to go.
Top it with your choice of toasted nuts and seeds. Serve it with fruits and more Maple Syrup.
I prefer to use white Quinoa for this dish as I feel it's less bitter.
Ingredients
Quinoa 1/2 cup
Apple 1 cup chopped
Cinnamon 1 tsp
Almond milk 1 cup
Peanut Butter 2 tbsp
Flaxseed Meal 1 tbsp
Water 3 tbsp
Maple Syrup 1/4 cup
Cranberries 2 tbsp
Topping
Toasted Almonds 6 sliced
Toasted Pumpkin Seeds 1 tbsp
Method
Wash Quinoa thoroughly.
Soak it for 6-8 hours or overnight.
Strain it and let it sit in a mesh strainer for 30 minutes to drain off all water.
Mix Flaxseed Meal and water and let it sit for 10 minutes.
In a bake and serve dish arrange apples and cranberries
Sprinkle quinoa over it.
Mix peanut butter, almond milk and maple syrup in the flaxseed gel.
Pour this over the quinoa.
Now mix everything well .
Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, till the almond milk is completely absorbed and quinoa is cooked.
Let it rest for 10 -15 minutes and then sprinkle toasted nuts and serve with fruits of your choice and maple syrup.
Notes
If you find that the almond milk is absorbed and quinoa is not cooked, which shouldn't happen if the quinoa is soaked well, sprinkle some water and bake it further for 5-10 minutes.
You can replace peanut butter with any seed /nut butter or unsweetened apple sauce.
Maple syrup can be replaced with jaggery powder or raw sugar. Just dissolve completely in almond milk, then proceed further.